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Featured image of a delicious Southwest Ground Beef And Sweet Potato Skillet ready to be served.

Easy Southwest Ground Beef and Sweet Potato Skillet

This one-pan Southwest Ground Beef and Sweet Potato Skillet is a flavorful and balanced meal that combines savory, spicy, and subtly sweet elements. It's a simple weeknight dinner that's easy to customize with your favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • Salt to taste
  • Black pepper to taste
  • ¼ cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving
  • Optional toppings: sour cream
  • Optional toppings: avocado
  • Optional toppings: shredded cheese

Equipment

  • large skillet
  • Spoon
  • knife
  • cutting board
  • Can opener
  • Measuring spoons
  • Measuring cups
  • Lid for skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add the diced sweet potato, onion, and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
  4. Stir in the minced garlic, taco seasoning, smoked paprika, cumin, and chili powder. Cook for 1 minute more, until fragrant.
  5. Add the black beans, corn, and diced tomatoes and green chilies to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the sweet potatoes are tender.
  6. Season with salt and black pepper to taste. Stir in the chopped cilantro.
  7. Serve hot, garnished with lime wedges and your favorite toppings. This dish is also great served over rice.

Notes

For best results, use an 80/20 ground beef blend and drain off all excess grease after browning. To prevent mushy sweet potatoes, ensure they are diced into uniform ½-inch cubes and cooked until tender-crisp before adding the other ingredients. Adjust the amount of chili powder to your preference. This skillet can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. For a spicier dish, add a dash of hot sauce or a pinch of cayenne pepper.